Holiday leftovers got you down? Get creative and use that extra turkey in the fridge before you have to throw it away! This Turkey and Wild Rice Soup is the perfect way to reuse your turkey leftovers.
Ingredients
- 1 Tablespoon butter
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 cup chopped onion
- 4 cloves garlic minced
- 6 cups no salt added chicken stock
- 1 cup uncooked wild rice
- 1 cup sweet potato peeled and diced
- 1 1/2 cup mushrooms sliced
- 1 bay leaf
- 1 teaspoon black pepper
- 1 tablespoon poultry seasoning
- 1 1/2 cups cooked turkey diced
- 1 cup plain greek yogurt
- 2 cups kale chopped and stems removed
Servings: 1 1/4 cup servings
Units:
Instructions
- Wash hands and clean work space.
- In a heavy pot, melt butter over medium heat, add carrots, celery and onions. Cook until vegetables soften, and onions become translucent. Add garlic and cook another minute.
- Add chicken stock, wild rice, sweet potato, mushrooms, bay leaf, pepper and poultry seasoning. Stir to combine and continue to cook over low-medium heat. Stirring occasionally for 30-40 minutes.
- One rice is cooked, add turkey and Greek yogurt stir to incorporate and continue to cook until heated through.
- Stir in kale and cook until tender.
Recipe Notes
